Jammy Egg Crostini with Lemon Mustard Sauce

 

8-10 large eggs

3/4 C. good quality mayonnaise

1 tsp. dijon mustard (See Notes)

1 1/2 tsp. grainy or old style mustard (See Notes)

1/4 tsp. kosher salt

1/8 tsp. black pepper

Zest from half of a lemon

3 T. freshly squeezed lemon juice (from one large lemon)

1 small baguette, sliced, and grilled

Fresh herbs (parsley, thyme, basil, and/or sage)

Avocado, sliced thinly

Smoked salmon or lox, thinly sliced

Basil Pesto

Red Onion or shallot, sliced very thinly

Additional kosher salt and black pepper for finishing

 

Bring a medium sized pot filled with water to a boil. Note: When adding the eggs to the pot, they should be covered with an inch of water. Add eggs and tightly cover pan. Cook for 7 minutes. Immediately remove from heat and drain water. Place eggs in a bowl of cold water to stop the cooking process as well as to make them easier to peel. Let eggs rest for 5 minutes. While eggs are resting, make the Lemon Mustard Sauce. In a medium sized bowl combine the mayonnaise, two kinds of mustards, kosher salt, black pepper, lemon zest, and freshly squeezed lemon juice. Whisk until well blended. Taste and adjust season if needed. Note: The sauce should have a pourable consistency. Peel eggs and cut into quarters. Depending on the size of the crostini, you will need 2 to 3 quarters for each one. For the Smoked Salmon Crostini, place a cover of thin slices of smoked salmon on top of the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh thyme leaves. For the Basil Pesto Crostini, spread some basil pesto on the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh basil leaves or basil chiffonade. For the Avocado Crostini. place a cover of thin slices of the avocado on top of the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley. Note: Instead of avocado slices, could mash an avocado half with some freshly squeezed lemon juice. For the Shallot (or Red Onion) Crostini, place 2 or 3 jammy egg quarters on the crostini. Drizzle with Lemon Mustard Sauce. Top with thinly cut slices of shallots or finely chopped red onion. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley or thyme leaves. For Jammy Egg Salad Crostini, mix 2 or 3 jammy egg quarters with 1 – 2 T. of the Lemon Mustard Sauce. Top the crostini with the mixture. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley or thyme leaves. Notes: (1) I used a combination of two different Maille dijon mustards. You can use one or other or both as I did. (2) If you have any leftover Lemon Mustard Sauce, cover and store in the refrigerator. It will be good for up to a week. Whisk again before using. (3) Instead of making crostini, you can make Jammy Egg Toast.